Publisher Photo
Publisher Photo
This is the best burger I have ever created. The moist, seasoned burger with Greek-style cucumber sauce makes it seem like you're eating a gyro.—Aki Washington, Chicago, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. + chilling Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. + chilling Grill: 10 min.

Ingredients

  • TZATZIKI SAUCE:
  • 1/2 cup plain yogurt
  • 1/2 medium cucumber, peeled, seeded and finely chopped
  • 1/2 cup sour cream
  • 1 tablespoon crumbled feta cheese
  • 1-1/2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon red wine vinegar
  • 3 fresh mint leaves, chopped
  • BUNS:
  • 1/4 cup butter, softened
  • 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 6 hamburger buns, split
  • BURGERS:
  • 1 medium onion, finely chopped
  • 1/4 cup crumbled feta cheese
  • 6 garlic cloves, minced
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 pounds ground lamb
  • TOPPINGS:
  • 2 medium ripe avocados, peeled and sliced
  • Lettuce leaves, red onion slices and/or tomato slices, optional

Directions

Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in strainer; cover yogurt with edges of cheesecloth. Refrigerate for 2 hours.
Remove yogurt from cheesecloth and discard liquid from bowl. Pat cucumber dry with paper towels. In a small bowl, combine the yogurt, cucumber and remaining sauce ingredients. Cover and chill until serving.
In a small bowl, combine the butter, basil and garlic. Spread over cut sides of bun; set aside.
For burgers, in a large bowl, combine the first seven ingredients. Crumble lamb over mixture and mix well. Shape into six patties.
Grill patties, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear.
Grill buns, cut sides down, over medium heat for 30-60 seconds or until lightly toasted. Serve burgers on buns with avocado, tzatziki sauce and, if desired, lettuce, onion and tomato. Yield: 6 servings.
Originally published as Avocado Gyro Burgers in The Taste of Home Cookbook 2011, p29

Nutritional Facts

1 burger (calculated without optional toppings): 675 calories, 45g fat (18g saturated fat), 139mg cholesterol, 816mg sodium, 33g carbohydrate (7g sugars, 6g fiber), 34g protein.

  • TZATZIKI SAUCE:
  • 1/2 cup plain yogurt
  • 1/2 medium cucumber, peeled, seeded and finely chopped
  • 1/2 cup sour cream
  • 1 tablespoon crumbled feta cheese
  • 1-1/2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon red wine vinegar
  • 3 fresh mint leaves, chopped
  • BUNS:
  • 1/4 cup butter, softened
  • 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 6 hamburger buns, split
  • BURGERS:
  • 1 medium onion, finely chopped
  • 1/4 cup crumbled feta cheese
  • 6 garlic cloves, minced
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 pounds ground lamb
  • TOPPINGS:
  • 2 medium ripe avocados, peeled and sliced
  • Lettuce leaves, red onion slices and/or tomato slices, optional
  1. Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in strainer; cover yogurt with edges of cheesecloth. Refrigerate for 2 hours.
  2. Remove yogurt from cheesecloth and discard liquid from bowl. Pat cucumber dry with paper towels. In a small bowl, combine the yogurt, cucumber and remaining sauce ingredients. Cover and chill until serving.
  3. In a small bowl, combine the butter, basil and garlic. Spread over cut sides of bun; set aside.
  4. For burgers, in a large bowl, combine the first seven ingredients. Crumble lamb over mixture and mix well. Shape into six patties.
  5. Grill patties, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear.
  6. Grill buns, cut sides down, over medium heat for 30-60 seconds or until lightly toasted. Serve burgers on buns with avocado, tzatziki sauce and, if desired, lettuce, onion and tomato. Yield: 6 servings.
Originally published as Avocado Gyro Burgers in The Taste of Home Cookbook 2011, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAvocado Gyro Burgers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review